Place the halved, de-seeded squash flesh-side down on a parchment covered or a re-usable baking sheet covered pan. Bake for 40-45 minutes.

Oil-free sauté the first ingredients by heating your pot to medium heat, then adding the onion, carrots, celery and mushrooms. Let these sizzle for a few minutes, then de-glaze (un-stick) with a couple tablespoons of water. Continue to do this for about 7 minutes, de-glazing a few times as needed.

To the pot, add the 2 minced garlic cloves and full jar of curry paste. Mix and let sauté a few minutes.

Then add the full can of coconut milk, 2 cups of veggie broth and 2 cups of red lentils.

Mix, bring to a boil, then let simmer for 20 minutes.

Add chopped spinach.

When the Kabocha Squash is done, flip the halves over to let cool for a few minutes, then scoop out the flesh with a spoon and mix it into the stew.

Serve it up! On a bed of quinoa or brown rice with cilantro and peanuts on top!

Notes

*Didn't include cooking time or instructions for grain to serve it on. Pre-cooked quinoa, rice, or wheat berries are great!

3.5.3226

Tag @hookedonplants if you make this! I love seeing your creations.

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Hi, I'm Julia! I like to simplify plant-based eating and make yummy recipes. I'm a Registered Holistic Nutritionist, certified plant-based chef, Olympian, and I make cereal (Jules Fuel). Enjoy!
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